Saturday, November 14, 2009

Oh blackberry kuchen, could I have fallen any harder for you? It had seemed a lost cause to drag myself out of bed this dreary Friday morning. That is, until I remembered you sitting so prettily in the fridge. Just waiting for my curious fork. For my eyes to widen as taste buds registered your delightfully tangy sweetness, your unexpected creaminess. I'm still rather embarrassed at how a squeal of delight escaped right then.

And while we're having our little chat, let me just say sorry for ever doubting your potential. With a measly 4 tablespoons of butter and low-fat yogurt, your ingredient list didn't quite scream "fabulous!" Oh but you were, and it's ironic now that you've made me giddier than most cakes with 2-3 times the fat. You were a hit with my coworkers too and sadly disappeared faster than I could say "seconds." But no matter. I expect to bring you back within the week to meet my mom. Yes, you're that good. But do try not to let it go to your head. Yours truly, Xiaolu.

XIAOLU'S NOTES: I think any berries or cherries or even peaches would work well in place of the blackberries. Though the directions say not to grease the pan, I lined the base in parchment and might lightly grease the sides next time to ensure a clean release.

For the filling, place egg and yolks in a large mixing bowl then mix well. Sprinkle with 2 tablespoons flour and stir again until smooth. Add 1/2 cup sugar, yogurt, lemon zest, salt, and vanilla and almond extracts. Mix until evenly incorporated; set aside.

Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.

Michelle - I believe kuchen is a term that's encompasses a lot of different cakes. Cassie has more info about that on her site. All the types I've ever seen look great though, so I hope you do end up trying this or another recipe!

Joanne - Yea I'm getting nervous...I hope my mom likes it =p. This is fairly healthy for a cake, but of course the second I told this to my friend at work, she got another slice hehe.

Haha what an adorable letter to the kuchen. It looks so good! I've made a kuchen once but it looks like it was quite different from this one - more cakey and dry (well not bad dry, just not wet like a cheesecake). I love how this has a cake on the bottom and a custardy layer on top.

I tried this blackberry kuchen recipe yesterday, and it was total success,it's absolutely fabulous!!!i made it with a mix of raspberry and blackberry, and it was fantastic, not too sweet, and the texture is amazing!This is a new favourite! and to top it all it's very easy to make too!Thank you sooo much!:)